Raspberry Cream Cheese Pie

A showstopper. If raspberries aren't available, you can substitute strawberries, peaches, blueberries, or even cherries. Just make sure to use the corresponding fruit jam.

Recipe Yield:
8 servings

Recipe Calories:
244

Recipe Ingredient Details:

CRUST

8wholehoney graham crackers

1/4cupbrown sugar

1/4cupmelted butter

FILLING

2/3cup (6 ounces)reduced-fat cream cheese

1/3cupsugar(or coconut sugar)

1/2cupreduced-fat sour cream(or plain Greek yogurt)

1tablespoonlemon juice

1/2teaspoonvanilla extract

1pintraspberries

1/4cupseedless raspberry jam

Recipe Instructions:
Preheat oven to 375°F. In a food processor, grind graham crackers and brown sugar until coarse. Add butter and blend well. Press into a removable-bottom tart pan. Bake for 8 minutes. Cool.
Beat cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. Spread on cooled crust. Chill until firm, about 1 hour.
Arrange berries in a circular pattern over filling. Whisk jam until its consistency is loose and drizzle over tart. Chill up to 3 hours.